Download PDF by : A Companion to Food in the Ancient World (Blackwell

ISBN-10: 1118878191

ISBN-13: 9781118878194

A spouse to foodstuff within the historical World provides a accomplished evaluation of the cultural points when it comes to the construction, guidance, and intake of food and drinks in antiquity.

• offers an updated evaluation of the examine of meals within the historical world
• Addresses all elements of foodstuff construction, distribution, training, and intake in the course of antiquity
• positive aspects unique scholarship from probably the most influential North American and ecu experts in Classical heritage, historic heritage, and archaeology
• Covers a large geographical diversity from Britain to historical Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrition in terms of historic vitamin, foodstuff, philosophy, gender, classification, faith, and extra

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Extra resources for A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

Example text

They belong to a literary culture. However, the practice of dietetics belongs to wise women and men in villages far from elite centers. What we read in Hippocrates and Galen is normally aimed at wealthy readers. I very much doubt whether the practice they theorize about was restricted to doctors and their clients. That practice and knowledge of plants was diffused across the population, as in all of pre‐modern Europe. RN: To sum up, everyone seems to understand what someone would mean by a “great food culture”, but probably no one would reach the same definition.

686c as occurring peacefully a few days after his departure from the banquet; this is perhaps a disguised reference to a real contemporary event, for the jurist Ulpian, praetorian prefect under Severus Alexander, was murdered by his troops in ad 223. That Athenaeus came from Naucratis is demonstrated by another fishy passage. He nowhere offers any personal information about himself, and his seven references to the customs of Naucratis are all derived from books rather than local information. 312a he refers to fish of the Nile, “if I can still recall them after so long an absence”; and he proceeds to give a jumbled list of names in no particular order.

What can be named and described, then, acquires a reputation, becomes recognizable and recognized. A “great food culture” would be made from a mix of many elements: an idealized and vaguely conceptualized notion, mixing past and present, national mythology, and some parts of reality (Montanari, 2010, 131–2; Pitte, 2010, 12). This does not imply that there is no (written) attempt to define them. However, it is also a sign that these notions are ambiguous and that their meaning evolves with time.

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A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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